Dutch Oven Size:
12″ Dutch Oven
- 2 lb ground chuck
- 2 cans (15 oz) pinto or black beans
- 1 can (29 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce + 1 can water
- 1 chicken bouillon cube
- 1 large yellow onion – chopped
- 3 clove garlic – peeled and diced
- 1 to 2 ribs of celery – chopped or diced
- 1/2 tsp baking soda
- 3 Tbsp white vinegar
- 3 Tbsp brown sugar
- 1 Tbsp ground chile powder
- 2 tsp steak sauce
- 1 Tbsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 4 Tbsp olive oil
- salt and ground black pepper shredded cheddar cheese, sour cream, for topping, jarred jalapeno peppers, hot sauce, for topping (optional)
- Heat Camp Dutch Oven to 300-350 degrees. add 2 Tbsp olive oil to the Camp Dutch Oven; add beef. Brown beef; season with salt and pepper. After the meat is brown, remove meat with a slotted spoon or spider to a bowl; empty grease from Dutch oven.
- Add 2 more Tbsp olive oil to Dutch oven; add onion, and celery; season with salt and pepper. Saute, stirring with a wooden spatula or spoon, until veggies are soft.
- Add beef back to the Dutch oven; add the garlic; cook until garlic is fragrant. Add crushed tomatoes, tomato sauce, water, bouillon cube and beans. Stir to combine.
- Add baking soda and stir (It will foam.). Add in brown sugar, steak sauce, Chile powder, paprika, garlic powder, oregano, about 2 tsp of salt, and black pepper; stir to combine. Bring it up to a bubble; cover and turn down heat to 250 degrees. Simmer 3 hours, stirring about every 20 to 30 minutes. Remove coals if it begins to stick at all.
- Serve with bread and butter, corn bread, or tortilla chips, and top with shredded cheddar cheese and sour cream. Can also be topped with pickled Jalapeno peppers and/or hot sauce.
Preparation and Cooking Time: